Coconut soybean vegetable curry

Soybeans are full of phyto-oestrogens, which are helpful for women suffering from menopausal symptoms. Read my blog post on menopause for more information

If using dried soybeans – soak them over night, and then simmer until tender (usually takes around 2 hours)

If using canned soybeans – rinse the beans well before use.  These are already cooked.


1 tablespoon oil

1 medium onion, chopped

1 medium carrot, sliced

2 teaspoons mild curry paste

1 tablespoon cornflour

1 teaspoon crushed fresh garlic

1 cup broccoli florets

1 medium zucchini, sliced

8 baby squash, sliced

1 cup light coconut milk

420g can soybeans, rinsed and drained

1 teaspoon salt



Heat oil in a large frypan. Add onion, carrot, curry paste and saute until golden. Remove from heat, add flour, return to heat and simmer for 1 minute.

Add garlic and remaining vegetables. Saute for 5 minutes or until vegetables are tender.

Stir through coconut milk, soy beans and salt. Heat through and serve with rice.

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